Cranberry Pistachio Biscotti
1/4 cup extra virgin olive oil, (fused mandarina olive oil works here very good as well)
3/4 cup organic raw sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts
Preheat the oven to 300 F
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry, cool down before serving.